Preparation (takes around 15 minutes):

Marinate the salmon in some oil, lemon juice, salt, pepper and dill, and flash fry in a frying pan (around 2 minutes per side). Then wrap in aluminium foil and place in a warm oven (around 50°C). In the meantime, mix the baby spinach, tomatoes and nuts in a bowl. Blend the dressing in a mixer or using a hand-blender until creamy and fold into the salad. Take the salmon out of the oven, place on the salad and sprinkle with feta and basil.